Smoky and Spicy Roasted Acorn Squash Soup
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs. When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Yield: 2-4 servings
Sweet, smoky and spicy roasted acorn squash soup. Vegan, gluten-free, grain-free, and paleo recipe with simple ingredients.
Ingredients
2 acorn squash, halved and seeded
3 long red chile peppers, seeded and roughly chopped (see notes)
4 cloves garlic, roughly chopped
1 medium onion, roughly chopped
1/4 c. plain, unsweetened nondairy milk (I used soy milk)
1 tsp. ground cumin (1/2 tsp. if freshly ground)
1/2 tb. smoked paprika
(optional) chili powder to taste
(optional) 5 drops liquid smoke
1/2 tsp. salt (plus to taste)
freshly squeezed lime juice, for serving (I used 1 large lime for the whole batch of soup)
Instructions
Preheat the oven to 375 degrees Fahrenheit.
Poke the acorn squash several times with a fork. Divide the chopped peppers, garlic, and onion into 4 equal portions and place them in the well of the squash. If possible, keep the garlic beneath the onions and peppers. Place the squash in a baking dish.
Roast for 45-60 minutes (depending on the size of your squash), or until the squash is very tender.
Once the squash has cooled enough to handle, scoop out the flesh and transfer it to a blender or food processor along with the vegetable filling. Puree until smooth, adding some of the nondairy milk if needed to blend.
Add the puree into a saucepan. Bring to a very gentle boil.
Reduce to a simmer and stir in any remaining nondairy milk, cumin, paprika, optional seasonings, and salt. Add water or broth if a thinner consistency is desired. Cook for 10-15 minutes or until hot throughout. Adjust salt to taste.
Serve with a squeeze of fresh lime juice.
Notes
The larger spicy peppers can vary a lot in their heat level, especially if bought at the farmers’ market, so I always recommend tasting a tiny piece of a pepper before using it. If your first pepper or two are very spicy then omit the third one; play it by ear according to your heat preference.
Transform this soup into a heartier meal by adding toasted squash seeds and/or stirring in cooked black beans.
From yupitsvegan.com